Extra, extra!Read allabout us!

Pamela’s strawberry, banana and chocolate slice

There is nothing better than a relaxing night curled up on the couch watching GBBO, except a relaxing night curled up on the couch watching GBBO with a sweet treat to join in the fun – in this case, a heavenly strawberry and banana chocolate slice!

We all know chocolate is the way to anyone’s heart, but Pamela has taken it to the next level with the killer combination of strawberry and banana this week. These sumptuous squares are made with healthy ingredients too, so you don’t have to feel bad about having an extra slice with An Extra Slice!

Ingredients:

1 x can chickpeas, rinsed and drained

2 overripe bananas

2 eggs

1 teaspoon vanilla extract

½ cup almond milk (I used Alpro)

½ cup oats – can be gluten-free

½ cup gluten-free flour blend (I used Dove’s Farm)

1 teaspoon baking powder

¼ cup coconut sugar (I used The Coconut Company)

¼ cup stevia (I used Truvia)

2 x packets Nothing But Strawberry & Banana

For the chocolate sauce –

1 tablespoon coconut oil (I used Lucy Bee)

1 tablespoon maple syrup (I used Meridian)

2 tablespoons cocoa or cacao powder (I used Kaizen Living)

Get baking!

Preheat the oven to 180 degrees C and grease and line a deep square baking tin.

Place the chickpeas, bananas, eggs, vanilla and almond milk in a blender (I used my Ninja Kitchen Nutri Ninja) and whizz up until smooth. Set aside.

Mix together the flours, baking powder, coconut sugar and stevia in a bowl.

Pour in the blended banana mixture and fold in to form a smooth batter. Spread this evenly into the prepared tin.

Now melt the coconut oil and maple syrup in a small pan, remove from the heat and whisk in the cacao/cocoa powder until smooth and glossy.

Dot teaspoons of this on top of the batter and swirl gently to form a swirl. Now scatter over both packets of the Nothing But dried Strawberry & Banana in one single layer.

Bake for 10 minutes until just going golden on top, then cover with foil to prevent burning and continue baking for a total of about 30 minutes, until firm.